Fish Cakes Recipe
Recipe information
Make Fish Cakes in just 45m. Served with tartar sauce and salad.
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Ingredients
Fish Cakes
Tartar Sauce
Salad
Fish Cakes
1. Prepare the Potatoes
Bring a pot of salted water to a boil. Add the diced potatoes and cook until they are tender, about 15-20 minutes. Drain and let them cool slightly.
2. Cook the Fish
In a separate pan, poach the fish fillets in simmering water for about 10 minutes or until cooked through. Remove from water, let cool, and flake into small pieces.
3. Mix Ingredients
In a large bowl, combine the flaked fish, cooked potatoes, green onions, parsley, lemon juice, beaten egg, salt, and black pepper. Mix well until fully combined.
4. Form the Cakes
Shape the mixture into small cakes, about 2 inches in diameter. Coat each cake lightly in breadcrumbs.
5. Fry the Cakes
Heat olive oil in a frying pan over medium heat. Fry the fish cakes for about 4-5 minutes on each side until golden brown and crispy. Remove and place on paper towels to drain excess oil.
Tartar Sauce
6. Combine Ingredients
In a bowl, mix together the mayonnaise, pickle relish, chopped capers, lemon juice, salt, and black pepper until well blended. Adjust seasoning to taste.
Salad
7. Prepare the Salad
In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and sliced cucumber.
8. Dress the Salad
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper. Drizzle over the salad before serving and toss gently to combine.
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